What to Drink Now

Episode VI: Herbal savory reds

Bordeaux is where my thought process started with this grouping and why not, right? Bordeaux has possibly become the most difficultly priced caricature of a wine ever. Now before you kill me, let me add a few caveats. I love Bordeaux. I find lots of inexpensive Bordeaux to still outperform. I even find some classed growths that are potential decent buys, but the truth of the matter is that the great growths of Bordeaux are, for the most part, not only too expensive, but too unlike what I think of Bordeaux to even consider buying.

Bordeaux, the Bordeaux I love, manages to integrate the savory elements of the grapes the region is famous for (primarily Cabernet Sauvignon, Cabernet Franc and Merlot) with fruit and soil tones, as well as an element from the wine’s time in oak. Many of the most successful wines today have retained this fine balance that yields elegantly convincing wines, though more Merlot tends to be used today, giving the wines a bit of easy fleshiness that previous examples may have lacked.